Angel Food Cake with Cream Cheese Whipped Cream

1. Prepare the Cake:

Preheat the oven to 350°F (175°C).

Sift the cake flour and 1/2 cup of granulated sugar together and set aside.

In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until frothy.

Gradually add the remaining 1 cup of sugar, a few tablespoons at a time, beating on high speed until stiff peaks form.

Gently fold in the vanilla and almond extracts.

Gradually fold the flour mixture into the egg whites, about 1/4 cup at a time, until fully incorporated.

Pour the batter into an ungreased 10-inch tube pan.

Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Invert the pan onto a cooling rack and let the cake cool completely upside down.

2. Prepare the Raspberry Sauce:

In a small saucepan, combine raspberries, sugar, and lemon juice.

Cook over medium heat, stirring frequently, until the raspberries break down and the sauce thickens, about 10 minutes.

Remove from heat and let cool.

3. Prepare the Cream Cheese Whipped Cream:

In a large mixing bowl, beat the cream cheese and powdered sugar until smooth.

Add the vanilla extract and continue beating until well combined.

In a separate bowl, beat the heavy cream on high speed until stiff peaks form.

Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes